Redox values ​​of activated water

What is crucial in all of these comparisons is the specification of the reference electrode, since under normal conditions this is around 207 mV (—> Redox measurement) differentiate. In this book I generally give the usual Ag/AgCl (CSE) values. The values ​​you provided seem a bit exaggerated to me for the devices specified, even if they were also CSE values. Salespeople at consumer trade shows often use measurement devices that are not functional or are not calibrated and polished. It's like trying to sell a lame car with the wrong speedometer.

Here are my comparison values ​​in Munich with the maximum performance of the devices you mentioned

Enagic Leveluk SD 501 highest level without adding salt (“Enhancer”)

Flow 0,9 L/minute: pH 9,54, ORP -222 mV (CSE)

Bionlite Titanion SE Ultra highest level without adding salt.

Flow 1,4 l/minute. pH 9,68, ORP – 271 mV (CSE)

These are the two most powerful pass-through devices on the market in 2012. The question is, what should you drink?

With regard to the pH value, the Drinking Water Ordinance gives us a trustworthy limit of pH 9,5 above and pH 6,5 below.
There are only limit values ​​for redox potentials that are discussed at specialist conferences. The argument there is that the less oxidative the better, but not more antioxidant than -350 mV (CSE).

This was my opinion for a long time, because in my measurements of the most common foods I never found a redox potential lower than -350 mV (CSE). Their redox potential is measured by dissolving them in distilled water, since redox potentials can only be determined in aqueous solutions.

Examples in mV (CSE)

Leaf spinach (freshly harvested) -320 to -350 mV

Water kefir fermented from honey – 344

Beef broth -151

Brussels sprouts (frozen) -120

Pizza tomatoes (can) -096

Avocado -092

and vice versa at the oxidative peak positions

Apricots (unripe) +356 mV

Nectarines +329

Apple (sweet) +295
I also couldn't find any industrial drinks or alcoholic beverages that were outside the +350 to -350 mV (CSE) voltage range.

So why should we consume antioxidants with a potential lower than -350 mV (CSE) if we are not used to them through evolution? One should never forget that just as between acids and bases, a physiological balance must also be maintained between antioxidants and oxidants.

However, these considerations must be seen as purely and possibly exaggerated precautions in a still very young field of research. The special thing about alkaline activated water is that the unusually low redox value largely depends on the hydrogen dissolved in it. I will examine this connection in more detail under the heading of relaxation time. With very hydrogen-rich water, as can be produced using various new methods, redox potentials between (-) 500 and (-) 800 mV are certainly possible. And this is not at all harmful.

A redox potential is caused by the sum of the dissolved components, regardless of whether they are healthy or not. That's why a negative redox potential can also be bad. The good reputation of the negative redox potential of alkaline activated water is based on the fact that it consists of filtered water that has been cleaned of pollutants. So there is nothing harmful in it. Added to this is the hydrogen that dissolves in the water during electrolysis, which enormously reduces the redox potential. It is not the extremely low redox potential that brings the health benefits, but rather the molecular hydrogen content.

Isn't hydrogen a fairly inert gas that doesn't actually have any antioxidant effect? That's right: But when a certain electrical threshold is exceeded, the sluggish hydrogen molecule turns into two extremely strong antioxidant hydrogen atoms. This threshold value is reached with approx. + 2,3 volts for the hydroxyl radical. Less aggressive radicals do not trigger any reaction with hydrogen. So it is a selective antioxidant.
I like to use the image of a smoke detector that only triggers an alarm when there is a real fire and doesn't go off when a cigarette smokes. And a similar stimulus is exerted on hydrogen when we hold a redox measuring device in the water, the electrode of which has a battery voltage of + 4,5 - 12 volts.

So I can answer your question very clearly: The redox value of your water should definitely be negative. However, how strongly negative does not play a primary role. The negative redox value provides no information about the actual hydrogen content. Since around 2010, it is no longer particularly important to measure the redox potential when assessing water. The –> hydrogen measurement is primarily important.

If you ignore all redox potential factors dissolved in water except hydrogen and hydroxide ions, the following results according to the Nernst equation at 1 atm pressure: At 1,6 ppm dissolved hydrogen and pH 7, a redox potential of around -414 is calculated mV. At pH 10, however, a redox potential of – 600 mV would be calculated with the same hydrogen content.

Even 0,05 ppm of hydrogen causes a strongly negative redox potential. This is especially true when the pH value is high. But as I have already seen in experiments with top ionizers, in which the hydrogen almost completely outgasses during electrolysis, water at a pH of 9,8 can also have an ORP of (-) 761 mV, even though it is only 0,2 ppm of hydrogen are dissolved. The US researcher Tyler Le Baron sent me the following example to explain this on February 21.2.2017, XNUMX:
Normal drinking water normally contains no more than 0,0000001 ppm of molecular hydrogen dissolved. The water then has, for example, a redox potential of + 200 mV. If you now increase the hydrogen concentration by a factor of 1 million to 0,1 ppm, the redox potential drops to (-) 500 mV, for example. If we now increase the hydrogen content by a factor of 10 to 1,0 ppm, the redox potential practically does not decrease at all. That is why an ORP measurement is not suitable for estimating the hydrogen content.
Even water with a positive redox potential can have a selective antioxidant effect due to its dissolved molecular hydrogen. For example, if oxidizing substances are dissolved in it, which in total exceed the negative charges caused by the hydrogen.

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